Description
A cool and creamy no-bake cheesecake bursting with bright key lime flavor, set in a buttery graham cracker crust. A refreshing and easy dessert that’s perfect for summer.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1/3 cup fresh key lime juice (or regular lime juice)
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (for whipped topping)
Instructions
- In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
- In a large mixing bowl, beat cream cheese until smooth. Add sweetened condensed milk, key lime juice, lime zest, and vanilla. Mix until creamy and fully combined.
- In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
- Gently fold the whipped cream into the lime cream cheese mixture until smooth.
- Pour the filling into the chilled crust and smooth the top.
- Cover and refrigerate for at least 6 hours, or overnight, until fully set.
- Garnish with extra whipped cream, lime zest, or lime slices before serving, if desired.
Notes
- For easy slicing, chill the cheesecake thoroughly and use a hot knife.
- If key limes aren’t available, regular limes work just as well.
- This dessert can be made up to 2 days ahead and stored covered in the refrigerator.
- Freeze for a firmer texture—let sit 10 minutes before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 27g
- Sodium: 240mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 85mg
Keywords: key lime cheesecake, no-bake dessert, lime pie, summer cheesecake, easy cheesecake